I love sliders and I love meatloaf so it's only natural that I would combine the two of them together. I added in my favorite condiments — barbecue sauce and mayonnaise — then spiced it all up some slight heat from pepper Jack cheese and gave the whole thing an awesome crunch with corn chips.

Ingredients

Meatloaf

1/2 cup finely diced Spanish onion

1/4 cup finely diced green bell pepper

1/4 cup finely diced celery

2 teaspoons minced garlic

1 tablespoon vegetable oil

2½ pounds ground beef

1 cup grated Romano cheese

1 cup Italian breadcrumbs

1 tablespoon Dijon mustard

3/4 teaspoon minced fresh rosemary

1/4 teaspoon minced fresh thyme

1/4 cup minced Italian parsley

2 tablespoons Worcestershire sauce

1/4 cup ketchup

2 eggs

3/4 teaspoon paprika

Salt and freshly ground black pepper, to taste

Whiskey barbecue glaze

2 cups ketchup

3/4 cup water

1/4 cup whiskey

1/2 cup cider vinegar

1/4 cup light brown sugar

1/4 cup molasses

1/2 tablespoon freshly ground black pepper

1/2 tablespoon garlic powder

1/2 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

1 tablespoon Worcestershire sauce

Mushroom Aioli

1 cup cremini mushrooms, pureed

1 shallot, sliced

1 clove garlic

1/2 teaspoon chopped fresh thyme

1 tablespoon butter

1 teaspoon Dijon mustard

1 teaspoon Romano cheese

1 teaspoon sherry vinegar

1 cup mayonnaise

Salt and freshly ground black pepper, to taste

To serve

Vegetable oil

Salt and freshly ground black pepper, to taste

10 small slices pepper Jack cheese

10 very soft potato slider buns

Whiskey barbecue sauce (recipe above)

Mushroom mayo (recipe above)

1 large bag chili-cheese corn chips, crushed

Preparation

For the meatloaf:

In a small sauté pan cook the onion, peppers, celery and garlic in the oil over medium heat until soft about 3-5 minutes, then let cool.

In a large bowl, mix the cooled vegetables with remainder of ingredients and season with salt and pepper to taste.